Green Curry Bass

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KEY: Seafood

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for spice mix
  • 4 tablespoons cumin seeds
  • 4 tablespoons coriander seeds
  • 2 teaspoons black peppercorns
  • 2 tablespoons mustard seeds
  • 1 teaspoon chili flakes
for the curry
  • 1 cup basil, loosely packed
  • 1 1/2 cups cilantro leaves and stems, roughly chopped
  • 1 teaspoon whole cumin, toasted and ground
  • 1 tablespoon whole coriander, toasted and ground 
  • 3 cloves garlic, roughly chopped
  • One 3-inch piece ginger, peeled and chopped  
  • 2 shallots, sliced  
  • 1 jalapeno, roughly chopped  
  • 1 stalk lemongrass, chopped  
  • 3 tablespoons fish sauce  
  • 1 3/4 cups coconut cream
for the fingerlings
  • 1 pound fingerling potatoes  
  • Kosher salt  
  • 2 tablespoons unsalted butter  
  • Spice mix  
  • 1 fresno chili, seeds removed, thinly sliced
for the fish
  • 2 tablespoons canola oil  
  • One 20-oz side wild striped bass, skin on  
  • Kosher salt  
  • Spice mix  
  • 4 tablespoons butter, divided
to assemble
  • 3 baby artichokes, outer leaves removed, sliced paper thin just before serving
  • 1 cup mungbean sprouts
  • 1/4 cup cilantro leaves, torn
  • 1/4 cup thai basil, torn
  • Freshly squeezed lime juice 
  • Rice bran oil

How to make this recipe

  1. Make the Spice Mix

    Place a saucepan over medium heat and add cumin seeds, coriander seeds, peppercorns, mustard seeds and chili flakes. Toast until fragrant and lightly browned. Allow to cool and grind in a spice or coffee grinder.

  2. Make the Green Curry

    In a blender, combine basil, cilantro, cumin, coriander, garlic, ginger, shallot, jalapeno, lemongrass, fish sauce and 1 1/2 cups coconut cream. Blend until smooth and transfer to a small saucepan. Heat over low, adding the remaining coconut cream and lime juice, to taste, just before serving.

  3. Make the Fingerlings

    Place fingerling potatoes in a medium pot and cover with water. Add a large pinch of salt. Bring to a boil, lower to a simmer and cook until tender, about 15 minutes. Remove from water and allow to cool. Slice thinly. In a sauté pan over medium-high heat, melt butter. Add sliced fingerlings and sauté until browned, about 4 minutes. Season with salt and spice mix. Top with fresno chili.

  4. Make the Fish

    Heat oil on a griddle over medium high heat. Season bass with the spice mix and salt. Place fish skin-side down on the griddle and cook until skin is crispy, adding a tablespoon of butter halfway through, about 7 minutes total. Add another tablespoon butter to the pan, flip fish and continue to cook until cooked through, another 3-4 minutes. Remove from heat and set aside.

  5. Assemble the Dish

    In a mixing bowl, combine artichokes, mungbean sprouts, cilantro leaves and thai basil. Add lime juice and rice bran oil to taste. Spoon curry onto a plate, top with a piece of fish and fingerling potatoes. Garnish with artichoke salad.

1077516 recipes/green-curry-bass 2016-06-06T21:22:46+00:00 recipes,green-curry-bass 1077516

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